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May Menu
Autumn No. 3
One
Seared kangaroo loin, saltbush, parmesan custard.
Two
Kingfish, pomelo, puffed wild rice.
Three
Slow cooked cauliflower, fermented passionfruit, macadamia
Four
Wagyu rump cap, Chinese cabbage, master stock.
Five
Chai ice-cream, baked quince, ginger bread.
Reservations
Email, text or call to reserve your table. Please see our group bookings link for groups of 4 or more.
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